Instant Pot Risotto is a creamy dish with fresh spinach, sweet peas, and a touch of Parmesan cheese that captures the essence of traditional risotto with a fraction of the effort.
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Making risotto in your Instant Pot allows you to achieve the same creamy and delectable results as a traditionally made risotto, but with minimal effort. Making risotto on the stovetop takes more time and requires more work. Now risotto can be on the menu any time, because it’s very simple to make.
This pressure cooking method ensures that the rice is perfectly cooked and absorbs the flavors of the broth, wine, and seasonings. You can change up the flavors and additions as you like, for mushroom risotto, lobster risotto, butternut squash risotto – you name it.
Ingredients Needed
- Olive Oil – You can use any other cooking oil if you prefer but we prefer olive oil because it adds more flavor.
- Onion – Yellow, white or sweet onions can be used in this recipe.
- Garlic – Be sure to use fresh garlic for the best flavor and aroma.
- Short Grained Rice – Arborio is the best rice to use, but I also use sushi rice occasionally, as it’s also a short-grain rice.
- Dry White Wine – Pinot Grigio is a great wine choice for this, as is Sauvignon Blanc, or even a dry Riesling.
- Salt – If you’re not using low-sodium chicken broth, you might not need the extra salt, so be sure to adjust accordingly.
- Low-Sodium Chicken Broth – I prefer to use low-sodium to cut down on the saltiness of the dish. You can use vegetable broth if you prefer.
- Baby Spinach – Baby spinach wilts easily into the dish and is nicely tender.
- Fresh Peas – Add fresh peas for a burst of flavor and texture.
- Parmesan Cheese – Try and use freshly grated parmesan cheese if you can it will be more tasty.
- Butter
- Lemon Wedges
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Plus to make all of my recipes. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more than the 6 quart to build steam.
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How to Make Instant Pot Risotto
Turn on saute mode, heat half of the oil, then add the onion and saute until softened, about 3 minutes. Add the garlic and saute for 30 seconds.
Push the onions to the side of the pot. Pour in the remaining oil. Add the rice and stir it regularly until some pieces are very lightly toasted.
Pour in the white wine and deglaze the pan. Let it simmer for one minute to burn off the alcohol.
Pour in the salt and chicken stock. Stir and make sure all the rice is submerged.
Secure the lid and set the vent to sealing (if necessary for your model).
Set to cook on high pressure for 6 minutes. When the time is up, carefully manually release the pressure and remove the lid.
Add in the spinach, peas, Parmesan cheese and butter. Stir constantly until your desired consistency is reached.
Serve with more Parmesan cheese dusted over the top and a lemon wedge for spritzing.
Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. If you don’t have one, check out our guide on which one to buy. Also see our guide to How to Use an Instant Pot and the many accessories you can buy for it.
- Don’t Have an Instant Pot? This guide can help you choose the right one.
- See reviews and prices for Instant Pots on Amazon.
- Learn some great Instant Pot Tips & Tricks.
- Click to find more recipes to make in your Instant Pot.
Additional Helpful Tips
- Use a dry white wine you would enjoy drinking, as its flavor will be slightly noticeable in the final dish. You can finish the bottle with your meal and it will be a perfect accompaniment.
- Give the risotto a good stir after adding the spinach and peas to evenly distribute the ingredients.
- If your risotto turns out too thick, you can thin it with a bit of extra broth or water. If it’s too thin, you can cook it in the sauté mode for a few more minutes to thicken it up.
- Add the Parmesan cheese in small increments, stirring well after each addition. This gradual approach helps create a creamy consistency.
Storing Options
Fridge: Transfer the leftover risotto to an airtight container while it’s still warm. Seal the container and place it in the refrigerator within two hours of cooking. Leftover risotto can be stored in the refrigerator for up to 3-4 days.
Freezing: If you have a significant amount of leftover risotto, freezing it is a great option. Allow the risotto to cool to room temperature first. Portion it into airtight freezer-safe containers or resealable plastic bags, removing as much air as possible. Frozen risotto can be stored for 1-2 months.
How to Reheat
Stovetop: Place the leftover risotto in a saucepan over medium-low heat. Add a splash of chicken or vegetable broth to prevent dryness. Stir frequently and heat until it’s warmed through and reaches your desired consistency.
Microwave: Transfer the leftover risotto to a microwave-safe bowl, cover with a microwave-safe plate or plastic wrap (leaving a vent), and microwave on medium power in 30-second increments, stirring between intervals, until it’s heated evenly.
Instant Pot: To reheat risotto in an Instant Pot, place the leftover risotto in the Instant Pot insert, add a splash of broth or water to prevent sticking, and set the Instant Pot to the “Sauté” function on the “Low” heat setting. Stir frequently until the risotto is heated through, and it should be ready in just a few minutes.
Frequently Asked Questions
Can I use a different type of rice for this Instant Pot risotto?
While Arborio rice is traditional for risotto, you can use other short-grain varieties like Carnaroli or Vialone Nano for similar results. Sushi rice is often less expensive than arborio and can be used as well.
Can I make this risotto without wine?
Yes, you can omit the wine and use an equal amount of chicken or vegetable broth. Wine adds flavor, but the dish will still be delicious without it.
How do I prevent the risotto from getting too thick when reheating?
To prevent the risotto from becoming overly thick when reheating, add a small amount of chicken broth, vegetable broth, or water while reheating. This will help restore its creamy consistency.
What can I serve with this risotto for a complete meal?
You can serve this risotto as a side dish or pair it with a simple salad or some grilled chicken or seafood for a complete meal. It’s also delicious with crusty bread and a glass of white wine.
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Instant Pot Risotto
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 2 tablespoons (30 ml) olive oil or other cooking oil divided
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 cups (370 g) short-grained rice such as Arborio
- 1/2 cup (118 ml) dry white wine like Pinot Grigio
- 1/2 teaspoon (3 g) salt
- 4 cups (946 ml) low-sodium chicken stock or vegetable broth
- 3 cups (90 g) baby spinach
- 1/2 cup (73 g) fresh peas
- 1/2 cup (50 g) Parmesan cheese freshly grated (plus more for serving)
- 1 tablespoon (14 g) butter
- Lemon wedges
Instructions
- Turn on saute mode, heat half of the oil, then add the onion and saute until softened, about 3 minutes. Add the garlic and saute for 30 seconds.
- Push the onions to the side of the pot. Pour in the remaining oil. Add the rice and stir it regularly until some pieces are very lightly toasted.
- Pour in the white wine and deglaze the pan. Let it simmer for one minute to burn off the alcohol.
- Pour in the salt and chicken stock. Stir and make sure all the rice is submerged.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 6 minutes. When the time is up, carefully manually release the pressure and remove the lid.
- Add in the spinach, peas, Parmesan cheese and butter. Stir constantly until your desired consistency is reached.
- Serve with more Parmesan cheese dusted over the top and a lemon wedge for spritzing.
Nutrition
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Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.